Before I got married, I was the type that ate out a lot or cooked the simple things like campbell soups, etc.<br><br>But now I love cooking and learning how to cook. My wife is working right now, so it's nice to be able to cook something and have her come home to it. Also, it's kinda celebration dinner for getting A's in school. I finally got my other class grade, so it's official.<br><br>

OK, so here is my top-secret Buffalo wings recipe:<br><br>Benevides' Baked Buffalo Wings<br><br>We try to stay away from fried foods, but we LOVE Buffalo Wings; so we came up with the following recipe, which is one of our favorites. We frequently make this on the weekends and munch in front of the TV while watching a DVD or sports (in high definition). Enjoy!<br><br>About 3 lbs. chicken wings, split with wing tips removed<br>Ken's Chunky Blue Cheese Dressing, regular or Lite - Rick uses regular and I use Lite)<br><br>The Magic Concoction:<br>1 tablespoon sesame oil<br>1/4 cup Frank's Red Hot Sauce<br>5 dashes tabasco sauce<br>1 teaspoon Worcestershire Sauce<br>1 tablespoon Heinz Ketchup<br>1/4 teaspoon garlic powder<br><br>Heat oven to 425°F. Mix the concoction in a small bowl, stir well with a whisk. Brush the concoction onto the bottom of both a 13x9x2" and an 11x7x1.5" Pyrex baking dish. Place chicken skin side down in pans (very important). Brush chicken with the rest of the concoction. Place in preheated oven for one hour. Turn chicken carefully, using tongs, and place back in the oven. Cook for no longer than one more hour until desired crispness is obtained. It's important to keep a close watch on the wings during the last hour of cooking so that they don't become too dry. <br><br>Serve on a plate with fresh celery sticks and two small containers for dipping; one container of Frank's Red Hot Sauce and one of Ken's Chunky Blue Cheese Dressing. Watch the Patriots win.<br><br><br><br>

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